PREP: 15 MINS
COOK: 25 MINS
SERVES 8 – 10
Bake a loaf of this easy Northern Irish-style malted bread. It has a deliciously chewy texture and is best served with plenty of butter and jam
- 270g strong brown bread flour, plus extra for dusting
- 40g malted bread flour
- 4g fast-action dried yeast
- 55g malt extract
- two-thirds of a tbsp olive oil, plus extra for the tin
- Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.
- Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.
- Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.
- Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.
- Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.
Recipe from Good Food magazine, March 2019
By reader recipe by Dylan Lang